| Makes: | 10 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 55 minutes |
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This "crawfish bread" at a party is a big hit. It is relatively easy to prepare. I have served it mainly as an appetizer but did serve it once as an entree. |
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| Ingredients |
| 1 package crawfish tails or cleaned deveined shrimp (approximately 1 pound) |
1 cup chopped broccoli |
| 1 cup mixed bell pepper and onion chopped |
1 cup shredded sharp Cheddar cheese or Colby jack cheese |
| 1 tsp garlic powder or 1 clove garlic minced very fine |
1/2 cup mayonnaise |
| 1/4 tsp salt |
2 packages crescent rolls 8 ounces |
| 1 egg white lightly beaten |
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| Directions |
Preheat oven to 375 degrees. Start water boiling in a double-boiler.
Finely chop the crawfish, broccoli, pepper, onions and garlic if using fresh. Season the crawfish with the salt, pepper, garlic and place the crawfish first in the double boiler as some of the holes may let the broccoli thorough then add the other ingredients on top. Steam for 5 to 8 minutes similar to precooking. Remove from heat and in a large glass bowl combine with the mixture the mayonnaise and shredded cheese. Take the crescent dinner rolls, unroll but do not separate and cover the bottom of an 11x17 or 12x15 cookie pan. Knead all the pieces together so that they connect like one big crust.
Take the crayfish mixture and spread evenly approximately 6 inches
over the middle of the dough. Take the 3 inches of dough to the left and right of the mixture and bring over to cover the crawfish. Brush with egg white and bake 25 minutes or until golden brown. Although you can bake this dish without the egg white the crust is absolutely outstanding in its presentation if you use the egg white. You could even add crab meat to this dish for a nice variety.
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